
Prep
15 minBake
20 minsServes
10+Difficulty
Medium
About
This rich chocolate sheet cake, with an indulgent chocolate mascarpone frosting, is for all chocolate lovers out there! Topped with luscious cherries, it makes an absolutely stunning centrepiece that you'll want to make on repeat.

Preheat the oven to 180C.⠀
Mix the sugar, eggs and softened butter until pale and fluffy, this will take 3-4min.⠀
Sift the flour and cocoa powder into the same bowl. Add the milk, salt and baking powder and mix until combined. ⠀
Get your baking tin ready (35x25cm) line it with parchment paper. Pour the cake mixture in and bake for approximately 20-22min at 180C. ⠀
When the cake is baked, transfer the warm cake with the parchment paper to a cooling rack. Let it cool completely at room temperature before adding the mascarpone frosting in order to prevent it from melting.
Once the cake is fully cooled, you can start making the frosting. Add the cold mascarpone in a large bowl and sift in the icing sugar and cocoa powder. Mix for 2-3 minutes.
Pour in the cold double cream, and mix until stiff peaks form, but making sure not to overmix.
Spread over the room temperature cake and serve with pitted cherries on top. This cake works best served at room temperature. If you refrigerate it, take it out 10-15 minutes before serving.
Ingredients – 8 items
1
For the cake

Eggs
Room temperature

All purpose flour

Milk
Room temperature

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

Butter
Room temperature

Cocoa powder

Baking powder

Pinch of salt
For the chocolate mascarpone frosting

Mascarpone

Double cream

Cocoa powder

Fairtrade Tate & Lyle Icing Sugar
To serve

Cherries
Sweet, halved and pitted
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